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13 December 2012,04:04 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Blend the powdered mustard seeds with ½ cup of water. Heat the oil in a large non-stick saucepan and add the whole mustard seeds.
  • When popped, add the curry leaves, black peppercorns and whole chillies add in the coconut milk, mustard seed paste, salt, sugar, rice powder and 2 cup of water. Bring to a boil.
  • Add the prawns and simmer to low flame for about 3 - 5 minutes.
  • Add the mango and cook for another 2 minutes. Adjust the seasoning and sugar to taste and serve sprinkled with chopped coriander.


  • 400 grams prawns, peeled, deveined and rinsed
  • 2 ripe mangoes, peeled and cut into squares
  • 400 ml coconut milk
  • 1 teaspoon powdered brown mustard seeds  
  • 3 tablespoon IDHAYAM sesame oil
  • 1 teaspoon brown mustard seeds
  • 15 fresh curry leaves
  • 10 black peppercorns
  • 5-7 dried red chillies
  • 1 teaspoon rice powder
  • Salt, to taste
  • Sugar, to taste
  • Handful of chopped fresh coriander

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